Tomato Fennel Soup

Name: Tomato Fennel Soup
Total time: 45
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 bulb fennel, chopped; 0.5 onion, chopped; 1 celery stalk, chopped; 1 clove garlic, minced; 1 (14.5 ounce) can diced tomatoes; 1 cup low-sodium chicken broth; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; salt and ground black pepper to taste

Recipe by Trisha Benson from allrecipes.com

Lunch 45 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

1 bulb fennel, chopped
•

0.5 onion, chopped
•

1 celery stalk, chopped
•

1 clove garlic, minced

•

1 (14.5 ounce) can diced tomatoes
•

1 cup low-sodium chicken broth
•

2 tablespoons chopped fresh basil
•

2 tablespoons chopped fresh parsley
•

salt and ground black pepper to taste

Instructions

Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.
Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.
Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.